Ginkgo (Ginkgo biloba)

Ancient tree. Wild snack. Urban forager’s prize.

What It Is

Ginkgo is a living fossil — a tree lineage older than dinosaurs that still shades our streets today. Commonly planted in cities and campuses as a hardy ornamental, female trees also produce edible nuts within their famously pungent fruits.

Use It Like This

• Gather nuts from fallen fruit in late fall.

• Roast or pan-fry like chestnuts.

• Shell and add to soups or congee.

• Use in stir-fries, stuffing, or anywhere you’d substitute pine nuts.

Tip: Always cook before eating. Raw ginkgo seeds are unsafe in quantity; a few cooked seeds are fine. Treat this as a traditional “medicine-food.”

Harvest Notes

• Only female trees produce fruit; ripe fruit has a strong odor.

• Wear gloves when handling — the pulp can irritate skin.

• Wash nuts thoroughly before cooking.

• Best gathered in late fall from known, unsprayed locations.

Cultural Snapshot

Across East Asia, ginkgo has been celebrated for longevity, resilience, and ritual use. Revered in temple courtyards and urban boulevards alike, it carries stories older than cities — a reminder to harvest with gratitude.